A long long time ago, I asked a few friends to spread the word about my new blog. Two and a half years later, I’m finally finishing up with what I’d promised in return: a dish made up with them in mind.
My friend Gen loves food, especially the healthy and delicious kind. I came up with this pretty little salad for her because it’s something I could totally see her making.
Beets and carrots are thinly sliced and roasted.
A quick dressing is whisked together.
An orange is segmented and walnuts are chopped.
Seems like the perfect meal for a busy Natural Chef.
I’d rather have shared it with Gen. But, like many friends, she lives far away.
So I had to eat it all myself.
I was almost too pretty to eat. Almost.
Do not attempt to make or eat this salad while wearing white. You will probably be sorry. I was not wearing white, but I still made a mess. Sorrynotsorry.
Toss beets and carrots with 2 t olive oil, and some salt and pepper. Place on a baking sheet and bake at 375F for 10-20 minutes, or until beets are slightly crispy and tender. Remove from oven and cool.
Whisk together dressing ingredients, streaming olive oil in last.
Arrange beets, carrots, and orange segments on a serving platter. Sprinkle with walnuts. Drizzle with dressing. Serve immediately.
Can I tell you something that I might not admit to my 12-year old self? I really like vegetables. I’m totally crazy about lots of other foods that she would enjoy too (hello bacon), but you know how people say that the more you eat healthy things the more you crave them? It’s actually been true for me.
We started subscribing to Abundant Harvest Organics in December of 2007. We’ve been on this journey for a while now. I’ve learned a lot. There are so many vegetables that I’d never heard of 7 years ago. Thankfully, now I know what a rutabaga is, that beets are enjoyable, and most recently, how to cook some really good greens.
I’ve always been a “use what I have”, practical, efficient cooker. Don’t have an ingredient? I’ll substitute for it. If I don’t think a step is needed, I eliminate it. But, sometimes there are steps that I didn’t know were a good idea, like blanching when cooking things like collard greens. I’d never done it, because I didn’t know I should.
Blanching is when you partially cook a food in boiling water then submerge it in an ice bath to stop the cooking.
I learned my lesson today.
I’ve never really been bothered too much by the bitterness in greens. I think because I’ve got the basics down: add fat and salt (not like a waaaay too much amount, a good amount, to make them taste great). Sometimes I add sugar and spice. These are things that I read about doing to reduce bitterness in greens. Cool. Checkmark. Done did.
But but but wait. I needed to see if I was missing out on something. So I did a little test: collard greens three ways.
Here’s what happened.
One bunch of collard greens was divided up into three groups (each had 3-4 medium sized leaves – a small test, but it worked out just fine).
Group 1
Washed with water, stems removed, sliced into ribbons.
Skillet heated, 1/2 t butter added, let it melt a bit, added honey, then added the greens. Added salt, pepper, red pepper flakes and cooked over medium-low for 2 minutes. 1 t lemon juice is added and they cook for 1-2 minutes more. They’re removed from the heat and 1/2 t olive oil is added, along with a splash of lemon juice.
Group 2
Soaked in water and 1-2 t baking soda for a minute, then rinsed three times.
Skillet heated, 1/2 t butter added, let it melt a bit, added honey, then added the greens. Added salt, pepper, red pepper flakes and cooked over medium-low for 2 minutes. 1 t lemon juice is added and they cook for 1-2 minutes more. They’re removed from the heat and 1/2 t olive oil is added, along with a splash of lemon juice.
Group 3
Washed with water.
Stems removed.
Blanched: Salted water came to a boil, leaves were added, they cooked for about 2 minutes, then took a bath in some ice water for a few.
Sliced into ribbons.
Skillet heated, 1/2 t butter added, let it melt a bit, added honey, then added the greens. Added salt, pepper, red pepper flakes and cooked over medium-low for 2 minutes. 1 t lemon juice is added and they cook for 1-2 minutes more. They’re removed from the heat and 1/2 t olive oil is added, along with a splash of lemon juice.
Group three was way for sure 100% the winner. I guess I’m gonna blanch from now on.
They were tender, they kept their color, and most importantly, they were the least bitter.
I stood at the stove and ate the entire pan.
I used the leftover greens from groups 1 and 2 and tossed them with some leftover Mac and Cheese, topped it with crushed up homemade croutons and a bit of Parmesan cheese, and baked it until it was hot. Made for an easy, delicious dinner. Groups 1 and 2 weren’t bad. I’d even say they’re good. But, when you compare good with great, you gotta go with great (hello life lesson).
I don’t know if the baking soda soak really did much for group two. They may have been a little more tender and a little less bitter than group 1. Just a little. I probably wouldn’t bother with this step again. But, it was fun to try.
In general, to reduce the bitterness of leafy greens like turnip greens, collards, mustard greens, kale, spinach, chard, broccoli rabe, and beet greens, there are a few tricks:
Cooking the greens (sautéeing, simmering, braising, blanching) mellows them out (some ways more than others, some better when combined, like I learned today). Tougher greens, like the collards that I used today, will do better when blanched, than say a daintier baby spinach.
Adding salt “takes the edge off”. (1)
Adding fat softens the bitterness and adds flavor. (1) (3)
Adding spice masks the bitterness.
You can add lemon juice or salt to help reduce bitterness. (3)
Add baking soda to water when washing then rinse three times. (2)
Some recipes that I like (or would like to try) with these greens:
Recipe Type: Vegetables, Vegetarian, Sautéed, Side Dishes, Dinner, Greens, Quick and Easy, Blanching
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
16 collard green leaves, washed, stems removed
water (for boiling)
salt (for boiling)
2 t butter
2-4 t honey
to taste salt
to taste pepper
to taste red pepper flakes
3-4 t lemon juice
2 t olive oil
lemon juice, for topping
Instructions
Bring salted water to a boil. Add leaves and cook for about 2 minutes. Remove from water and place in a bowl of ice water for a few minutes.
Slice into ribbons.
Heat skillet and add butter, let it melt a bit, add honey, then add the greens. Add salt, pepper, red pepper flakes and cook over medium-low heat for 2 minutes, stirring often.
Um, but what about thinly slicing them and adding them to a potato gratin?
Sound fun?
I don’t usually peel my veggies. I don’t feel like I need to (unless they’re too tough, then it’s cool). There are lots of nutrients found in their skin, so I like to keep it on. (If you can’t stand the peel, there are still plenty of nutrients on the inside, so it’s definitely better to peel and eat than to not peel and not eat at all.)
I love honey and thyme. They’re one of my favorite duos right now.
Thyme, honey, and a creamy Parmesan cheese sauce will compliment the turnips well. And the turnips will compliment the carrots, who will compliment the potatoes, who will… ok enough.
My mom had a set of baking dishes like this when I was growing up (she probably still has them). So when I saw this one at a yard sale I had to have it. I like having things in the kitchen that remind me of family.
The thick cheesy sauce is spread between the layers of veggies. As it bakes, the veggies will finish cooking, and everything will meld into one tasty dish.
I wonder if I have any left in the fridge. It sounds really good right now.
Lemons totally brighten things up. I mean, not just their great color, but their wonderfully fresh citrusy flavor. It seemed like a good idea to squeeze a lemon slice over top before enjoying.
It was.
Last thing to note: if you have picky eaters who “think” they don’t like turnips… Tim said he didn’t know there were turnips in this dish, sooooooo yeah… 😉
1 1/2 C milk (almond, cows, a mixture, or any other kind that you enjoy)
1 T honey
to taste salt
to taste pepper
1/2 t dried thyme
3/4 C Parmesan cheese, grated (1/4 C reserved)
lemon wedges, for serving
Instructions
Pre-heat the oven to 350F.
Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
Alexandra Joy is a busy new mom. She has a four month old daughter named Clover (hello cutest name ever!) and is the owner of Pink & Honey Event Styling. Yet she still makes the time to love on friends like me and tell people about my work. So I thought, what better dish for a tired mama than a quick flatbread?!
You need some cheese, mushrooms, and prosciutto.
Lemon, basil, and walnuts are a must. They transform this flatbread from “pretty great” to “putthisonthemenueveryweekforrealforrealforreal”.
It all goes onto a thin pizza crust that’s topped with some olive oil and salt. A tired mom could do that, right? (Seriously, I’m asking. I have no idea.)
This can be an appetizer (hello Oscar party!), a snack (what I’ve been eating all day), or a light dinner (falling asleep at the table is totally allowed).
I made it this morning. I’d already eaten breakfast (ok, like two hours before, but still…) and I couldn’t stop eating. I only had two slices, but I’m confident that I could have devoured two or three more the entire thing. Seriously good food.
The only problem is that I don’t want to share… I guess it’s a good thing that AJ lives about 1,150 miles away (actually, I’d rather she lived closer – I’d share).
I’m thankful for great friends and good food.
Happy Eating!
Mushroom and Prosciutto Flatbread
Recipe Type: Pizza, Flatbread, Oven, Appetizer, Dinner, Party Food
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
1 pizza crust
olive oil
to taste salt
to taste pepper (optional)
3/4 C mushrooms, thinly sliced
1/3 C (3 slices) prosciutto, chopped
1/2 C gruyere cheese, grated
1/2 C Parmesan cheese, grated
1/4 C walnuts, chopped
fresh basil, chiffonade (or sliced into ribbons), for serving
lemon wedges, for serving
Instructions
Pre-heat oven according to pizza crust recipe (I cooked it at 450F).
Thinly roll crust on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Top with cheese (reserving 1/4 C), mushrooms, prosciutto, walnuts, and remaining cheese.
Bake for about 10 minutes, or until crust is to desired crispiness and cheese is melted.
Serve topped with basil and a squeeze of lemon.
3.2.1275
I used Alana’s crust from her The Homemade Pantry cookbook (p.172) and it was just perfect. I made it the night before and (as instructed) let it rise for about 15 hours. Fabulous!
Remember that time that I went to Paris, then came home and talkedaboutita lot? Sorrynotsorry. I’m still kinda obsessed.
You may remember that I mentioned (more than once, again… not really sorry) a place called Au Bon Coin. We ate there quite a few times and loved it. I have a need for potatoes like that in my life. I’ve spent some time trying to get them perfect. I think that’s impossible. Perfection will happen only when we’re back in Paris, seated in that tiny, crowded, amazing café with our friend, Simone and her dog, Pom.
But, a little less than perfect is still really delicious.
These potatoes have a texture and crunch unlike the fried potatoes that I normally make. Fried potatoes are a staple in our home. They’re simple and delicious (cut potatoes, fry in oil, eat). I wasn’t sure, but I thought that the Paris potatoes might require something else. An extra step.
I steamed them first, then cooked them in a good amount of butter and olive oil.
Simple.
The first time I made them I flipped each potato individually, to be sure each side was perfectly browned. I don’t think this is necessary, but it was kinda fun to put that much care into a dish. The second and third times, I just flipped them all. That worked just fine.
Now please excuse me while I eat some of these this entire panful and watch a slideshow of our 3,000 photos from Paris.
My version of some of the best potatoes we had in Paris at Au Bon Coin.
Ingredients
4 red potatoes, cut into medium-sized chunks (peeled if you want)
water (for steaming)
2 T unsalted butter
1-2 T olive oil
to taste salt
Instructions
Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
A long long time ago, I asked a few friends to spread the word about my new blog. Two and a half years later, I’m finally finishing up with what I’d promised in return: a dish made up with them in mind.
